Broccoli with garlic and lemon juice

4 servings

20 minutes

This simple yet elegant recipe from Yugoslav cuisine combines the freshness of broccoli with the spiciness of garlic and the tanginess of lemon juice. The dish embodies the spirit of Mediterranean influence, where natural and simple ingredients shine at their best. Tender boiled broccoli infused with garlic aroma gains a rich flavor that is harmoniously complemented by the subtle acidity of lemon. This light and healthy dish is perfect as a side or a standalone salad. In Yugoslavia, such vegetable combinations are valued for their health benefits and naturalness, with fresh salads often accompanying main courses. The refreshing taste of this salad pairs wonderfully with meat dishes and is also suitable for a light dinner on warm summer evenings.

Energy value per serving

• Calories: 40.7
• Proteins: 4g
• Fats: 0.5g
• Carbohydrates: 7.7g

Ingredients

• Broccoli cabbage: 500 g
• Garlic: 2 clove
• Lemon juice: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil broccoli in boiling water for 10 minutes, then drain the water and let it cool.

   Required ingredients:

   • Broccoli cabbage: 500 g

2. Once the cabbage cools down, chop it by hand into a salad bowl.

3. Crush the garlic and season with pepper, salt, and lemon juice.

   Required ingredients:

   • Garlic: 2 cloves
   • Lemon juice:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Mix everything and let it sit for 5 minutes.